不同功率微波真空预处理对莲子分离蛋白结构和乳化性能的影响。
Effects of microwave-vacuum pre-treatment with different power levels on the structural and emulsifying properties of lotus seed protein isolates.
机构信息
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.
出版信息
Food Chem. 2020 May 1;311:125932. doi: 10.1016/j.foodchem.2019.125932. Epub 2019 Dec 3.
The present study investigated the changes in structural and emulsifying properties of lotus seed protein isolates (LSPIs) under different microwave-vacuum (MV) treatments. A decrease of fluorescence peak intensity with blue-shift of the fluorescence emission maximum indicated that MV treatment induced unfolding of LSPIs so that more hydrophobic residues were exposed. Raman spectra showed that the ordered secondary structures (α-helix, β-sheet) gradually converted into β-turns and random coils during 50-150 W MV treatment. Particle size distribution and atomic force microscope revealed that the amounts of small subunits increased when the LSPIs were modified by 50-100 W MV treatment. Emulsions prepared by 100-W-MV-LSPIs exhibited the optimal emulsifying ability with the smallest oil droplet sizes. Confocal laser scanning microscopy and analytical centrifugal analyzer further proved 50-100 W MV-treatment enhanced the flocculation and creaming stability. Our findings provide a certain theoretical foundation to apply MV technology for developing desirable LSPIs-stabilized emulsions.
本研究探讨了不同微波真空（MV）处理下莲子蛋白分离物（LSPIs）结构和乳化性质的变化。荧光发射最大值的蓝移表明 MV 处理诱导 LSPIs 展开，从而暴露出更多的疏水性残基，荧光峰强度的降低表明这一点。拉曼光谱显示，在 50-150 W MV 处理过程中，有序的二级结构（α-螺旋、β-折叠）逐渐转化为β-转角和无规卷曲。粒径分布和原子力显微镜表明，当 LSPIs 经过 50-100 W MV 处理修饰时，小亚基的数量增加。用 100 W-MV-LSPI 制备的乳液表现出最佳的乳化能力，其油滴尺寸最小。共聚焦激光扫描显微镜和分析离心分析器进一步证明，50-100 W MV 处理增强了絮凝和乳状液稳定性。我们的研究结果为应用 MV 技术开发理想的 LSPIs 稳定乳液提供了一定的理论基础。
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